Editor's Note: This story is part of a new series on HealthCentral called "Get Your Ph.D.!", which is geared toward people who've got the basics of their condition down and want to up their expertise. Who's ready to go pro?!

Scientists have long known that obesity and psoriasis go hand-in-hand. Like chips and salsa or gin and tonic, if you have one disease, youre likely to have the other. The reason is that a high BMI can lead to inflammation in the body, which increases the risk for developing the challenging skin condition known as psoriasisor worsening existing symptoms if you already have it. Now, a new study published in the Journal of Investigative Dermatology suggests there may be another mechanism at work: Fat cells themselves may not be the culprits, say researchers, but rather specific types of foods are to blame.

In the study, conducted at the University of California, two groups of mice were fed different diets. Once group got a typical mouse meal; the other one was given a characteristic Western diet (basically, the mouse equivalent of a moderate-to-high fat, processed-sugar diet that mimicked what humans would eat on the same meal plan). The mice kept it up for four weeks, after which scientists took stock of their skin, and found that the creatures whod been chowing on the rodent version of burgers, fries, and shakes showed visible inflammatory changes including redness, scales, and thickened skinthe same hallmark symptoms consistent with human psoriasiseven if the mice hadnt appreciably gained weight.

This is important because many people think that its obesity alone that leads to the increased risk for psoriasis, says senior study author Sam T. Hwang, M.D., Ph.D., department chair and professor of dermatology at the University of California Davis School of Medicine. What this shows is that dietary changes can have a radical impact on the skinso its not just weight that makes a difference for developing psoriasis, but the types of foods you eat.

These so-called Western foods are typically high in saturated fat (butter, red meat, cheese and other dairy products made from whole milk, for example), plant-based oils (such as palm oil, coconut oil, and canola oil) and processed ingredients, like those in many baked goods. The foods also contain high levels of simple sugars, found in fruit juices, soda, candy, and even some whole fruits like apples, bananas, and watermelon.

So, what is it about these foods, common in American diets, that causes inflammation in the first place? Researchers believe they alter the composition of the microbiome, those billions of bacteria living in your gut that help maintain general health and the health of your immune system. Changing the balance of these bacteria through diet may ultimately lead to an inflammatory response related to psoriasis.

To break it down even further (we know, its complicated), high-fat foods cause bile acids from your gall bladder and liver to go into the gut to help with digestion, says Ronald Prussick, M.D., an assistant clinical professor of dermatology at George Washington University and medical director of the Washington Dermatology Center. These acids then cause bad bacteria to form, leading to inflammation inside the body.

What this all means: The study proposes that what you eat can alter the gut microbiome, causing changes in bile acid levels, which can affect inflammation.

This theory was tested in the study when the researchers administered cholestyramine, a drug used to lower cholesterol (high levels of which are found in fast foods and other western fare), to the mice and found that it helped reduce the risk of skin inflammation. Cholestyramine was shown to bind to bile acids in the intestine and release through the stool, allowing for inflammation to be lowered in the mice, Dr. Hwang says.

Doctors have long maintained that there is no single food that can treat or cure psoriasis, and thats still true. But if you have the skin condition or are at risk for the disease (which is frequently genetically determined), limiting or eliminating foods high in saturated fats and simple sugars can lessen the chances for inflammationand therefore possibly psoriasis, Dr. Hwang says.

What to eat instead? A Mediterranean-type diet, characteristically rich in healthy fats and omega-3 fatty acids, is known to help fight inflammation. It includes foods such as olive oil, avocados, nuts, seeds, fish like salmon and lake trout, and some meat or dairy from grass-fed animals, as well as fresh vegetables and fruits low on the glycemic index, like berries. Switching to a healthier diet can increase the chances of treating psoriasis more effectively, says Dr. Prussick.

Additionally, Dr. Prussick suggests cooking on lower heat by stewing, poaching, boiling, and steaming foods rather than grilling, frying, or toasting them. Heat causes sugars in foods to bind to proteins, known as advanced glycation end products (AGEs), which causes more inflammation, he says. He also recommends cooking with acids such as vinegar or lemon juice, which can reduce AGEs by 50%.

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Psoriasis and Diet: What's the Link? - HealthCentral.com

Should you change your diet because Liam Hemsworth had a kidney stone?

About 1 in 10 people develop kidney stones, but when the one is Liam Hemsworth of Hunger Games fame, it gets attention. And when Hemsworth announced that he was rethinking his vegan diet after 4 years because of the condition, it created a lot of headlines and buzz. What do we know about his diet, kidney stones, and a plan you can follow to minimize your risk of painful kidney stones?

In an interview in Mens Health, Hemsworth reported that he required surgery earlier this year for a kidney stone composed of calcium oxalate, the most common form of stone. He indicated that his stone was from having too much oxalate in his diet. Oxalates are really high in a lot of vegetables including specifically spinach, almonds, beets, and potatoes. Every morning, I was having five handfuls of spinach and then almond milk, almond butter, and also some vegan protein in a smoothie, he said.

There is ample medical evidence to assure you, and Liam, that maintaining a vegan diet with a few modifications is actually the best plan to avoid a first, or recurrent, kidney stone of any kind.

In studies done over 20 years ago examining the rise in kidney stones requiring therapy, increasing animal protein consumption from meat, fish, and poultry coupled with a decrease in fiber intake, the hallmarks of the Western diet, were to blame. A more recent study looked at the risk of kidney stones with various kinds of animal protein. Beef, fish, and chicken were all judged to raise the risk of forming stones, and limiting these foods was advised. Finally, a study from Europen that included 50,000 subjects found that vegetarians had a lower risk of kidney stones than meat-eaters.

Other factors beyond animal protein intake have been studied and have focused on excess sodium intake and inadequate hydration as major factors in kidney stone formation. In a review of diet and stone formations, the DASH (Dietary Approach to Stop Hypertension) program was recommended as it is low in salt, low in meats of all kinds, and high in fiber from fruits, vegetables, and whole grains. In a randomized diet study of 120 men with the same kind of stone that Liam had, calcium oxalate, a diet low in sodium and meat was judged to provide the most protection against recurrent stones. In a study from Harvard Medical School of nearly 200,000 subjects, a diet rich in fruits and vegetables with adequate hydration could lower the risk of kidney stones by 50 percent.

What about the oxalates that Hemsworth indicated where high in plant foods? In a recent review article on the risk of kidney stones and diet as found in vegetarians and vegans, the researchers warned against high intake of animal protein and recommended balanced vegetarian diets.

In terms of oxalates, studies at Harvard Medical School have downplayed the importance of dietary oxalates in kidney stone formation. Increased dietary spinach in these studies raised the risk of kidney stones in some groups by a small amount. In fact, there are only three greens that concentrate oxalates and they are spinach, beet greens, and Swiss chard. They can have over 100 times the oxalate concentration of kale, for example. There is great variability between persons in the efficiency of GI absorption of dietary oxalates. Stone formers may absorb more dietary oxalates and that may a much more important factor in stone formation than the diet choices he was making.

What is the dietary advice I wish Hemsworth knew in order to avoid further kidney stones? They would be to:

Overall, the headlines, and any recurrent kidney stones, could have been avoided if Hemsworth would simply have switched to 5 handfuls of kale, arugula, or romaine in his smoothie in place of spinach.

Dr. Joel Kahn is Professor of Cardiology, Summa cum Laude grad, Kahn Center for Longevity and GreenSpace & Go, author, The Plant Based Solution.www.drjoelkahn.com@drjkahn.

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Vegan Diet and Kidney Stones: What You Need to Know

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Does a vegan diet increase or reduce the risk of developing kidney stones? Here's everything you need to know about this condition.

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Dr. Joel Kahn

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Vegan Diet and Kidney Stones: What You Need to Know - LIVEKINDLY

Few things can make me feellikeI am the epitome of health instantaneously, but kombucha tastesas ifit's aligning my chakras, clearing my skin and ridding my body of disease with every sip. If you're afan of the fermented tea like Iam, and drink it daily, you know there's one brand on store shelves that you reach for first-- GT'sLiving Foods' Enlightened Kombucha.I'm not alone inmypreference either,as thecompany controlsnearly 40 percent of the kombucha market in the U.S.

I can't make a trip to Whole Foods, Trader Joe's, or my local Shoprite without picking up a Guava Goddess, Tantric Turmeric or Gingeradeflavorof their fizzyfermented drink. And, for as excited as I get about the company'sstaple offerings, when they release a seasonal flavor I nearly lose my mind in the supermarket aisle (which anyone shopping with me can attest to) and buy two, three, or four bottles, because who knows how long it'll be around?

With this aforementioned kombucha obsession, you can imagine my excitementwhen I got tocatch up withGT Dave, founder and CEO of GT'sLiving Foods, which is currently celebrating its 25th anniversary, andtalk tohim abouthis plant-based diet, what he eats in a day, andthe productswe can expect nextfrom GT's Living Foods:

Q: Youre largely credited for bringing Kombucha into Western consciousnesshow did you come to learn about the Eastern traditions of Kombucha, far before the masses in the United States were singing its praises?

A: In the early '90s, my parents brought Kombucha into the household when I was 15 years old. I was initially turned off by Kombucha due to its unusual taste and smell, but I quickly changed my mind when I witnessed how much my parents loved it and how eventually it helped my mom during her battle with breast cancer.

Q: At an early age, your family took trips to India to visit a holy man, Sai Baba. Has sharing kombucha with others helped you connect with your spirituality?

Yes, it absolutely has! I was raised with the simple philosophy of "making the world a better place." Providing something as special as Kombucha with the people has been very spiritually fulfilling.

Q: Why is kombucha, said to be an Immortality Tonic in Ancient China, a good choice to help your body protect against disease and strengthen your immune system, given the current health pandemic?

Kombucha contains a variety of probiotics that are naturally created during its fermentation. These beneficial microorganisms help replenish and restore the gut flora (aka microbiome) in our digestive system. Studies have shown that our gut health has a direct link to our immune system and our body's overall performance (i.e. mood, energy, and appetite). Therefore, with a healthier gut, your body is stronger and more resilient. In the midst of COVID-19, incorporating gut healthy and functional living foods into ones diet, like Kombucha, becomes critical when trying to increase your resistance to viral activity.

Q: Every time I go to the grocery store, it seems like theres a new brand of Kombucha cropping up on the shelves what do you believe sets GTs apart that has made it the most trusted brand in the space?

What separates us from other brands is that, much like farmers, we "grow" our products rather than "manufacture" them. We stay true to the traditional recipe of raw Kombucha allowing nature to run its course. From day one, we have always chosen to make our Kombucha in small batches (less than 5 gallons) and fully ferment them for 30 days (the longest in the industry). Once the fermentation is complete, we take the batches and bottle them immediately. With the exception of adding some fresh ingredients post-fermentation, we do not process our Kombucha in any way. We promise to offer our Kombucha unpasteurized, unfiltered and in its most raw form, without any additives or fermentation "short-cuts" just like nature intended.

Q: You started making Kombucha in your parents kitchen Do you ever brew small batches at your house or do you always reach for a bottle?

I always reach for a bottle! I can't compete with the quality we achieve at the company.

Q: Youve said that youre vegetarian what do you feel that a vegetarian diet in tandem with your kombucha consumption has done for your health?

My general outlook for my diet is food as fuel. By pairing a plant-based diet with Kombucha and a lifestyle that prioritizes well-being (i.e. meditation, working out, 8 hours of sleep), I feel my best. Kombucha restores balance to the body, which replenishes the gut and cleanses the body of toxins. Once balance is restored to the body it performs better and has improved natural defenses. This is why many people who consume Kombucha, including myself, regularly report improvement with their skin, energy, weight loss and overall well-being.

Q: Here at The Beet, we want to share the benets of plant-based living because we believe that plant-based diets can have transformative effects on peoples health. It seems like GTs Living Foods also approaches food and drink as medicine what does your daily diet consist of, besides Kombucha?

My day starts with two plant-based smoothies; one before the gym and one after. Both smoothies are made with fresh-pressed juice, chia seeds, plant protein and other nutritious ingredients. For lunch I have oatmeal with dried fruit and dinner I usually have a salad that consists of some kind of dark green leaves like kale, fresh veggies such as bell peppers, baked yams, fresh avocado, almonds and lentils or a black bean patty. I also make sure to drink two gallons of spring water each day.

Q: Ive heard in past videos and interviews you say that you drink roughly 8-12 bottles of Kombucha daily after sampling new batches. What amount would you recommend customers drink per day in order to reap the health benets?

I am proof that you can drink A LOT of Kombucha but drinking as much as I do is not required to enjoy Kombucha's health benefits. Generally speaking, a 16oz bottle per day is sufficient and it can be consumed all at once or spread throughout the day.

Q: Youve expanded GTs Living Foods to Aqua Ker, Probiotic Shots, Adaptogenic Tea and even Coconut Yogurt Does GTs Living Foods have any future plans to expand further into other foods?

We definitely do! We believe living foods heal the body and we want our fans to have options for every occasion. Weve just introduced "Hard Kombucha" which is a raw Kombucha paired with fresh ingredients that create a clean alternative to the refined, pasteurized and sugary alcoholic beverages. Next year well be offering even more innovation including a line of plant-based protein drinks.

Q: What daily habits or practices do you recommend others to incorporate into their routine for being more connected with their surroundings and Mother Nature in general?

I believe real connection starts with taking time for yourself to reset and re-ground your mind and body. Mediation is an essential part of this practice as it quiets the mind and clears your thoughts.

For connecting with Nature, I like to frequently immerse myself in the outdoors whether that's a hike at Runyon Canyon here in LA or the deep jungle in Kauai where there are waterfalls and fertility all around me. I make a conscious effort to tune into the vibration of our beautiful Planet and listen to her words of wisdom.

Q: Do you have a mantra that youre guided by?

"There's no time like now."

For me, this means seizing each day and living it to the fullest.

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GT Dave on His Plant-Based Diet and Connecting with Nature - The Beet

Content Warning: This article contains a discussion of eating disorders. Reader discretion is advised.

Due to coronavirus, my summer body will be postponed until 2021.

Im either coming out of this quarantine fifty pounds lighter or one hundred pounds heavier only time will tell.

Week two of quarantine got me like: These sweatpants are all that fit me right now.

Im used to hearing frustrating, diet-culture fueled comments on the internet, but when I first heard jokes like these about staving off the quarantine 15, they as the kids say these days hit different. I have struggled with body dysmorphia and disordered eating since eighth grade, and while Ive recently made dramatic successes in actually recovering, COVID-19 has proved an unprecedented obstacle.

Disordered eating comes from many different places, but for me, and many others, it comes from needing to feel a sense of control over myself and my life. Even when everything is in chaos, our bodies seem to be one of the few things we still have at least some power over. During a global pandemic, the desire to reach for that comforting sense of control is tempting, to say the least. For the first time in months, and for some of my friends years, the creep of calorie anxiety is settling back in as we are stuck inside with more time to think, the disruption of the routine in which we found comfort, and messages from the wellness media warning us not to let ourselves go become more omnipresent.

We all need to find ways to combat anxiety and general mood swings during this time. Baking copious amounts of banana bread? Great. Doing a bunch of home workouts? Sure. I wont lie that my walks and runs have been an invaluable part of managing all the feelings Ive been experiencing, but I have dealt with this condition long enough to know that I can have dual motivations.

Im not stress waking to burn calories but Im also not not stress walking to burn calories, a friend said as they called me while on a walk to talk to me about the worsening body dysmorphia theyve been experiencing, along with the growing desire to restrict. I downloaded Cronometer for the first time in a year and started logging what I ate because it gave me some relief, they said. I would love to say that I had no idea what they were talking about, but its a tempting (albeit unhealthy) coping mechanism thats hard to give up. Another friend told me it was taking all of her willpower not to drive to Target and buy a scale to make sure her weight wasnt fluctuating too much in quarantine something I did at the beginning of freshman year in an attempt to reassure myself that I wasnt gaining the freshman 15.

Disordered eating is deeply rooted in negotiation. Saying you can have the cookie as long as you go for that run, or that you can take that day off from the gym as long as you eat light to compensate. Seductive as these negotiations can be, restriction simply exacerbates eating disorder thoughts and behaviors, as therapist Jennifer Rollin says. Ignoring our innate hunger cues also disrupts the hormones that signal hunger and satiety. Whats more, hanger is actually an example of how hunger can trigger or exacerbate heightened emotional states like anxiety, depression, anger, fear, etc. These emotions are already being worsened by physical distancing and the overturning of daily life, restriction can just add fuel to the fire. If that werent enough, COVID-19 had also increased stress around food, with trips to the grocery store becoming one of the highest risk activities in which we currently engage.

For me, body dysmorphia makes the way I perceive myself the equivalent of a room of funhouse mirrors. One day I feel cute and confident, another I feel so monstrous that I want to hide from everyone. For people with eating disorders, and even those who have never struggled with disordered eating before, being isolated provides more time than ever to fixate on anything you feel stress about, including your ever-present body, which can frequently be translated to concerns over weight, as is pointed out by Mayo Clinic psychologist Leslie Sim. Another aspect of quarantine is the disruption of the routines in which we engage to present ourselves. My mom has bemoaned the fact that her hair, which she dyes to avoid gray roots, is starting to look like a skunk. Numerous friends have run desperate hands through their hair, expressing dismay over feeling shaggy. And putting on makeup and changing out of your pajamas feels far more optional as the days go on. Doing little things that make you feel better, no matter how much of an effort they can seem, is a great way to boost self-esteem in quarantine. Not slipping out of my routine of washing my face, combing my hair and putting on some uneven (cause who can get them to match) winged eyeliner has been crucial to keeping my body image out of the danger zone when possible.

Some of the corniest advice Ive ever heard regarding self-love is to evaluate whether you would say the things you say to yourself to a loved one. If a friend called up and said that theyd gained weight, lost muscle mass and were eating more Ben and Jerrys in quarantine, would you berate them? No. So why not extend that to yourself? It can seem ridiculous the first few times you try this, but challenging self-hating thoughts is the only way to keep them from taking over. Aware of how the coronavirus is impacting people, the National Eating Disorder Association has compiled low-cost and free support options, and a pop-up on their website links to a specific COVID-19 resource page.

Body image is especially linked to social comparison. In a time of social distancing, our point of comparison is prone to shift to social media and other sources of often unattainable, altered bodies, so it might be a good time to limit or disengage.

I cannot stress enough that eating disorders arent just a girl thing and that, as with all mental illnesses, they can affect people of all genders, ages, races, religions, ethnicities, sexual orientations, body shapes and weights. The NEDA reports that an estimated 20 million women and 10 million men in America will have an eating disorder at some point in their lives, and a growing number of men and non-binary individuals are reaching out to clinicians for help. Eating disorders dont look the same. There is even EDNOS (Eating Disorder Not Otherwise Specified) because restriction is not the only type of way to have disordered eating. I only focused on restriction because that is my personal experience. Its also worth noting that there are different stages of eating disorders and recovery, and that for those just beginning to recover, this situation is especially tough.

Its possible to change how you eat without the toxic voice of diet culture weighing in. Diet culture has convinced many of us that honoring hunger and feeling satisfied and full when we eat is something to feel guilty over. I thought Id broken my ability to listen to those most straightforward of signals with years of calorie counting and portion control, but I am slowly gaining them back. Sometimes that means I eat breakfast at 8 a.m. when I first wake up, and other times it means I dont start eating until 11 a.m.. Being in quarantine and having the loosest schedules we have had in a while is stressful. Still, it also means you can honor hunger and fullness signals without having to plan around a three-hour lab. However, loneliness can be a strong predictor of disordered eating, so any way to make eating a more social activity may be a good idea. Recipe exchange emails have flooded my inbox, and Ive started a back and forth of DMs with my sister when we see meals that look good on Instagram. Making food you can get excited about, like fried rice with lots of sesame oil or black bean sweet potato tacos with lots of guacamole, as well as having a pint of ice-cream in the freezer on hand for Zoom movie night, is a great way to nurture your relationship with food and others. Eating is more than just sustenance. It is a social and pleasurable experience, and making sure not to lose sight of that can help keep our relationship with food from suffering too much in quarantine.

While on a Zoom call with my therapist (something I am incredibly grateful and fortunate that I still have access to), I got angry when she suggested that I lower my expectations. As usual, the main reason I get angry at my therapist is when shes right when I dont want her to be. Theres so much anxiety right now over the belief that we arent using our quarantine time correctly. That makes it easy to forget that this situation is unprecedented and that there is no inherently wrong way to spend quarantine time. You dont need to use this time in any particular way. Our daily routines have pretty much been decimated, and our usual comforts such as spending time with friends, nights out, lunches at our favorite places on campus have been changed into FaceTime-watching Netflix and Discord conversations while playing Club Penguin. So much has changed in the last month its perfectly reasonable that our bodies might change as well. Remember that this situation is temporary. Our bodies, along with our lives, will experience many changes. In my experience, fighting those changes tooth and nail is never worth it. Taking care actual care of yourself is though.

Emma Smith is a sophomore in the College of Arts and Sciences. She can be reached at esmith@cornellsun.com. Emmpathy runs alternate Fridays this semester.

Students may consult with counselors from Counseling & Psychological Services (CAPS) by calling 607-255-5155. Employees may call the Faculty Staff Assistance Program (FSAP) at 607-255-2673. An Ithaca-based Crisisline is available at 607-272-1616. For additional resources, visit caringcommunity.cornell.edu.

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SMITH | Addressing the Quarantine 15 - Cornell University The Cornell Daily Sun

ARLINGTON, VIRIGINIA, US US feed manufacturers are having to reformulate diets as they face shortages of ethanol and rendering byproducts due to facility closings from the coronavirus (COVID-19) pandemic.

Distillers grains, a byproduct of ethanol production, and rendering byproducts are commonly used in feed formulation. About half of US ethanol production is idle as fuel consumption drops in light of stay-at-home measures and the oil glut persists. Several meat processing facilities have suspended operations after multiple employees tested positive for the virus.

Were seeing some effects from those byproducts, but it remains a localized supply chain issue, not widespread across the country, Leah Wilkinson, vice president of public policy and education for the American Feed Industry Association (AFIA), told World Grain. On the ethanol side, feed producers are used to that ebb and flow.

Feed manufacturers are reformulating diets and finding other ingredients to fill in for the missing byproducts, she said. DDGS make up about 12.6% of total diet composition for all animal species, according to the 2016 US Animal Food Consumption Report. That amounted to 29.7 million tonnes of DDGS fed to animals in 2016. A total of 1.3 million tonnes of animal byproduct meals were fed to animals.

There are no major gaps in what were providing, she said. Corn isnt going to be making ethanol, so we can use the corn.

Values on distillers grains really shot up when a large portion of ethanol started to idle capacity, Ryan LeGrand, president and chief executive officer of the US Grains Council (USGC) told World Grain. In its April 2 DDGS weekly market report, the USGC said prices were up $24 per tonne. Prices dropped in the following weeks as buyers filled near-term needs and merchandisers/exporters assess what ethanol/DDGS production prospects will be over the coming months.

Still, the week of April 16 was the third consecutive week that the DDGS/cash corn ratio reached a new record high. DDGS are priced at 185% of cash corn values, above the three-year average of 106%.

The lack of availability really came through in the values. Some of that has settled a little bit in the last few days, he said. Availability will be an issue as long as we have large amounts of idled capacity.

The DDGS likely will be replaced with corn and soybean meal.

Its just a tough situation for the ethanol industry and DDGS follow along with that, he said. There is lots and lots of concern there.

The USGC has worked for years to encourage other nations to include DDGS in its feed formulas. LeGrand said customers are understanding of the situation, and USGC offices overseas are communicating via telephone and email to maintain those relationships.

Were working to make sure that those buyers come back to the market, when there is more availability, he said. International customers have a lot of faith in the US to produce and to distribute products efficiently and effectively. Those relationships are long term and will stay in place.

With meat processing facilities closing, theres also the possibility animal production will decline.

If theres not as many animals to feed, our industry will respond, Wilkinson said. We want to make sure our partners get the assistance they need to remain viable. Thats the backbone of our economy. Thats something that is important to all of us, especially to rural America.

The AFIA has not been made aware of any member or any feed production facilities shutting down because of employees testing positive for COVID-19.

Its something that we are watching, Wilkinson said. Were making sure our members have resources and procedures in place so that if they have any employees who test positive, theyre ready.

Due to the way they operate, many facilities already had social distancing in place, but they have taken extra measures. These include split shifts, rotating shifts, letting employees who can work from home do so and eliminate face-to-face interaction with truck drivers making deliveries.

One of the primary concerns for the industry is ensuring the reliability of ingredients, Wilkinson said. Feed manufacturers are dependent on imported ingredients, such as vitamins, amino acids and some minerals.

Were making sure we have access to those ingredients on all fronts and that the systems we have in place for the supply chain are going to work, she said.

While it was impossible to predict the early impacts of COVID-19, the feed industry tried to anticipate as much as it could, Wilkinson said.

Manufacturers made sure that the supplies they did have, especially China-based imported products, were being managed appropriately, she said.

While some US ports closed for a couple hours or a day when employees tested positive, the closings have stopped as operators now have guidance in place on how to operate.

Hopefully it remains that way, Wilkinson said. Were able to get to the port, get materials off the ship, get it to truck or rail and get it to the facility. As long as we can keep that cycle going, were hopeful that things will continue to move smoothly.

Follow our breaking news coverage of thecoronavirus/COVID-19 situation.

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Feed industry looking to ingredient substitutions for byproducts - World Grain

Are you doing beach workouts?

I like the beach, but in Aruba, you can only go if its for workouts. No one can go to chill. Makes the beach a little more boring. But I do some running drills that strengthen your legs and lower body.

Have you been watching anything lately to pass the time?

I just watched a documentary on Pablo Escobar, I watched Money Heist, and I saw that movie with Arnold Schwarzenegger about eating plant-based.

Oh yeah, The Game Changers. Do you eat a plant-based diet?

No, no, no. But I was surprised that these guys still have so much energy, or even more energy, without eating meat. It was kind of crazy to hear. Lately Ive been eating a lot of rice and chicken, ribs, and home-cooked meals that I dont get to eat during the season. During the season I only cook for myself on the off-days. I can make a good curry chicken. Im actually going to eat it now, but my mom made this one.

Is the curry chicken your cheat meal?

No, I like french fries, man. I dont know what my obsession with them is, but thats it. Not a huge dipping sauce guy, though. Maybe just ketchup.

During the season, when the team provides many of your meals, what does your diet typically look like?

I definitely eat a lot of eggs in the morning, drink some coffee or tea, and then once youre at the stadium, they have everything you need. Theyre trying to keep us healthy. Ill have a ham-and-cheese sandwich after workouts, and then usually have a protein shake before a game as a snack. Dinner is pretty late at night.

You had a career year last season, with a big uptick in homers. Were there any changes you made to your workouts or diet to achieve that?

Not really, Im eating the same stuff. I think its just more experience, and the year prior, we had some coaching changes that helped unpack some stuff that I had hidden. It made me become a much better player. All of my hitting coaches have had good, different philosophies, but this one kind of took me to another level.

Wheres your head at about a baseball season happening? Are you feeling hopeful or pessimistic?

I want to play for sure, but its such a tough time and I know were dealing with a very serious situation. To be honest, its hard to do workouts because youre like, are we even going to play? In the off-season, you work out and look forward to February reporting day. You know you have to be ready for that specific day. Now, you dont have anything like that. Well have to wait and see when the experts say its the right time to play.

Are you open to the idea of all MLB games being played one city, as has been suggested?

I saw thatsomething in Arizona? Ive been away from my family for all the years Ive been playing baseball, but [playing all games in one city] would be tougher on the American guys whove never experienced it. The guys from the Latin countries are more used to that. But thats going to be hard. I dont know how they would do that.

This interview has been edited and condensed for clarity

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in-between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

Jefferson dishes on working out with Coach O and predicts the final score of a one-on-one basketball game against LSU quarterback Joe Burrow.

Link:
The Real-Life Diet of Xander Bogaerts, the Red Sox All-Star Doing Beach Workouts (Safely) at Home in Aruba - GQ

LAS VEGAS (KLAS) To date, there is no cure or vaccine for COVID-19, but there are ways to boost your immune system so you dont get sick.

In the last month or so, sales of vitamin supplements have exploded. But do they work?

The I-Team checked out one of the largest vitamin producers in the West.

When Wayne Gorsek first invited a television camera into his gleaming vitamin venture five years ago, he beamed while describing the state of art quality control systems, high tech machines that cost him millions of extra dollars.

The Las Vegas plant is a 55,000-square-foot mechanized marvel, stainless steel throughout, as clean as an operating room. Dr. Vita sells its own line of supplements, mostly online, but the bulk of what is produced at the Las Vegas plant is sold under different brand names by giant retailers including Walmart and Costco. In the weeks since COVID-19 led to shutdowns and quarantines, sales of vitamin supplements have exploded.

To keep up with the virus-inspired demand, the company recently doubled its production capabilities and can now crank out up to two billion capsules per year with a wide range of different supplements.

But the big question, does any of it work? If you read recent articles about vitamins, the opinions are all over the place. Yes they do. No they dont. Gorsek says medical science has proven beyond all doubt that vitamins, in particular C and D, help boost our immune systems, but test results vary because of the types and amounts of active ingredients in a given study. Vitamin D3 is well proven for the immune system, Gorsek told Mystery Wire, But the dosage in a typical multivitamin is worthless. Leave between four and 5000 NU per day to get levels in your blood that youve been shown to be beneficial for your being system levels of a 1000 and under probably dont work.

One of the best known vitamin brands contain about two cents worth of actual vitamins, he says, not enough to make much of a difference.

Few vitamins have been studied more than vitamin C. Modern medicine generally agrees it is vital in warding off infections or viruses. Its considered a staple during flu season.

Studies show it can also lessen the time it takes to heal, but doctors often say a balanced diet should provide all the vitamins we need, and supplements are a waste of money.

Since the coronavirus arrived in the U.S., various hucksters have been marketing miracle cures and magical elixirs. Gorsek doesnt think vitamins deserve to be lumped into that group. He notes there is no cure for COVID-19 and no proven vaccine. But there are hints that a stronger immune system can help.

In New York City, one hospital chain has reported some success by administering massive doses of vitamin C to COVID-19 patients. We asked Gorsek which vitamins hes taking during the lockdown. (I) take multivitamin Theres a lot of coq10. Which benefits the immune system in the heart, the brain. A lot of turmeric. I (also) do fish oil.

Doctors are right when they say a balanced diet should provide all the vitamins we need. But in a time when millions of us are gorging on pizza, mac and cheese, and other comfort foods while binging Netflix, a balanced diet is not that easy to achieve.

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I-Team: A look into the world of vitamin supplements during the COVID-19 pandemic - KLAS - 8 News Now